Inflight Chef De Partie

The Chef De Partie must be able to prepare all food as per recipe and specification. Must take into account, taste, quality and garnishing when preparing food. Must be able to operate as per Haccp Standards RESPONSIBILITIES: You will be responsible for:

• Ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, and presentation as per client specification.
• Maintain wastage records and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply;
• Ensure that kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes;
• Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions;
• Coordinate with other departments as necessary in order to complete assigned work;
• Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure;
• Adhere and comply to the company’s HACCP Policy’s rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.

Qualifications

• Grade 12
• Grade 12, Certificate in Patisserie & Food Prep
• Computer Literacy

Experience

• 2 Years’

Skills

• Ability to Cook well
• Consistency
• Portion and Waste Control Monitoring
• Multi-task
• Hygiene Control

Competencies

• Ability to follow recipe standards
• Ability to run a kitchen
• Ability to procure correct recipe items